Description
A popular Thai dessert featuring sweet sticky rice topped with ripe mango slices and drizzled with a rich coconut sauce.
Ingredients
Units
Scale
- 1 cup glutinous (sticky) rice
- 1 1/2 cups coconut milk
- 1/2 cup sugar
- 1/4 tsp salt
- 2 ripe mangoes, peeled and sliced
- 1 tbsp toasted sesame seeds or mung beans (optional, for garnish)
Instructions
- Rinse the sticky rice several times until the water runs clear, then soak it in water for at least 4 hours or overnight.
- Drain the rice and steam it in a bamboo steamer or cheesecloth-lined colander over boiling water for 20–30 minutes until tender.
- While the rice is cooking, heat 1 cup of the coconut milk with the sugar and salt in a saucepan over low heat, stirring until the sugar dissolves. Do not boil.
- Once the rice is cooked, transfer it to a bowl and pour the sweetened coconut milk over it. Stir to combine and let sit for 20–30 minutes to absorb the liquid.
- In another small saucepan, heat the remaining 1/2 cup of coconut milk until slightly thickened (optional for drizzling).
- To serve, place a portion of sticky rice on a plate, top with mango slices, and drizzle with the thickened coconut sauce. Garnish with toasted sesame seeds or mung beans if desired.
Notes
- Use Thai glutinous rice for authentic texture and flavor.
- Do not skip the soaking step; it’s essential for proper rice texture.
- The coconut sauce can be thickened with a small amount of cornstarch slurry if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg